|Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted, cooled, divided|
Combine milk, flour, eggs, 2 tablespoons butter and salt in food processor; process using on/off pulsing action until smooth.
Let stand at room temperature 30 minutes.
Heat 1/2 teaspoon butter in 7-or 8-inch crepe pan or skillet over medium heat.
Pour 1/4 cup batter into hot pan.
Immediately rotate pan back and forth to swirl batter over entire surface of pan.
Cook 1 to 2 minutes or until crepe is brown around edges and top is dry.
Carefully turn crepe with spatula and cook 30 seconds more.
Transfer crepe to waxed paper to cool.
Repeat with remaining batter, adding remaining butter only as needed to prevent sticking.
Separate each crepe with sheet of waxed paper.
Cover and refrigerate up to 1 day or freeze up to 1 month before serving.